Hokkien Noodle Stir Fry with Chicken

This saucy chicken and hokkien noodle stir fry is refreshing, spicy and bursting with exciting flavors. It has great freshness from grated ginger, cilantro, lime zest and chili pepper. The preparation is simple, you whisk your ingredients together, then use half as marinade and the remaining half as stir fry sauce.

For more Asian-inspired dishes with fresh ingredients, also check out this cold Asian noodle salad and these Asian beef meatballs!

Why make this recipe?

This is an incredibly fresh, delicious and saucy noodle stir fry that’s full of vibrant flavors. The flavor combination of lime zest, fresh ginger and cilantro works together phenomenally well. At the same time, all ingredients are widely available in grocery stores and no trip to specialty stores is required.

What fresh ingredients do I need for this stir fry?

You need a Fresno chili pepper, cilantro, garlic, ginger, lime, broccoli and mint. (If Fresno chili pepper is not available, you can substitute 1 jalapeno pepper.)

What pantry and refrigerator ingredients do I need?

You need honey, sesame oil, sesame seeds, vegetable oil, chicken tenderloins, corn starch, rice vinegar, soy sauce and hokkien noodles.

What are hokkien noodles?

Hokkien noodles are wheat-based Asian noodles that originated in China. You can find them in many regular grocery stores now, usually pre-cooked in a vacuum-sealed packet (as pictured above). Hokkien noodles have a nice chew and because they hold on to sauce nicely, they are great for soups and stir fries.

How to make the stir fry:

See full ingredients & instructions in the recipe card below!

Step 1. Add garlic, chili pepper, cilantro, lime zest, ginger, sesame oil and seeds, soy sauce, rice vinegar and honey to a 2-cup liquid measuring cup. Stir together until well combined.

Step 2. Pour half of the mix into a bowl, add the chicken to the bowl, cover and marinate in the fridge for 30 minutes. The remaining half of the sauce that’s still in the cup will become the stir fry sauce. Cover and transfer that to the fridge as well.

Step 3. Take the chicken out of the fridge and drain into a colander. Heat vegetable oil in a non-stick pan and fry the chicken in two batches. (Wipe the inside of the pan with a paper towel in between batches.) Once the chicken is cooked through and browned on the edges, take it out and set aside.

Step 4. Wipe the inside of the pan with a paper towel again, then add the broccoli florets to it. Pour in ½ cup of water and boil uncovered, stirring the broccoli around a few times. When all the water has evaporated, the broccoli will be done.

Step 5. Add the chicken back into the pan, then add the noodles (directly out of the pouches).

Step 6. Whisk the corn starch into the stir fry sauce, then pour into the pan. Bring the sauce to a full boil, then take off the heat.

Recipe notes & tips:

• If you don’t have a 2-cup liquid measuring cup you can use another container with a spout that you can easily pour out of.
• Don’t worry if the hokkien noodles stick together and come out of the packet as one solid piece. As they warm up and get coated with the sauce, they will easily break up.

Frequently asked questions:

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Full Printable Recipe

Hokkien Noodle Stir Fry with Chicken

The Spice Train

This easy chicken hokkien noodle stir fry dish is full of flavor from lots of fresh herbs and spices.

5 from 2 votes

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Prep Time 10 mins

Cook Time 15 mins

Marinating Time: 30 mins

Total Time 55 mins

Course Main Course

Cuisine Asian

Servings 3

Calories (estimated) 566 kcal

Equipment:

• measuring spoons
• knife and cutting board
• garlic press (optional)
• citrus zester (for lime and ginger)
• 2-cup liquid measuring cup
• whisk
• mixing bowl
• colander
• pan or wok
• kitchen tongs
• paper towels
• wooden spoon

Ingredients:

  

1x2x3x

• ▢ 1 small garlic clove, peeled and minced or pressed through a garlic press
• ▢ 1 Fresno chili pepper, thinly sliced, most of the ribs and seeds removed*
• ▢ 3 tablespoons finely chopped cilantro
• ▢ 1 teaspoon lime zest (about 1 lime)
• ▢ ¼ teaspoon finely grated fresh ginger root
• ▢ 1 teaspoon sesame seeds
• ▢ 1 teaspoon toasted sesame oil
• ▢ 6 tablespoons soy sauce
• ▢ 2 tablespoons unseasoned rice vinegar
• ▢ 1 tablespoon honey
• ▢ 12 ounces chicken tenderloins, cut into bite-sized pieces and tendons removed (about 5 tenderloins)
• ▢ 1 tablespoon vegetable oil for frying
• ▢ 12 small broccoli florets
• ▢ 14 ounces cooked hokkien noodles
• ▢ ¼ teaspoon corn starch
• ▢ 20 fresh mint leaves, roughly chopped

Instructions:

 

• In a 2-cup liquid measuring cup mix garlic, chili pepper, cilantro, lime zest, ginger, sesame seeds, sesame oil, soy sauce, rice vinegar and honey together.
• Pour half of the mix into a bowl, add the chicken pieces to the bowl, cover and marinate in the fridge for 30 minutes. Cover and transfer the remaining half of the sauce that's still in the liquid measuring cup to the fridge as well. (This will become the stir fry sauce.)
• Drain the chicken into a colander, discarding the marinade it was in. 
• Fry the chicken in two batches: Heat half of the oil in a non-stick pan on high heat until shimmering, then fry half of the chicken until cooked through and starting to brown on the edges. Take the chicken out of the pan and set aside. Wipe the inside of the pan with a paper towel to remove any burned bits from it, then repeat with the remaining chicken. 
• Wipe the inside of the pan with a paper towel again, then add the broccoli to it. Pour in ½ cup of cold water, bring to a boil and boil uncovered until all the water has evaporated, stirring the broccoli around a few times.
• Add the chicken back to the pan.
• Add the noodles to the pan. (Add the cold noodles directly from the pouches to the pan.)
• Whisk the corn starch into the sauce mix that's still in the liquid measuring cup and pour into the pan.
• Bring the sauce to a full boil, then take off the heat.
• Sprinkle with chopped mint leaves and serve immediately.

Notes:

*The insides of a Fresno chili pepper are quite spicy. Wash your hands well after handling the ribs and seeds of the pepper or wear disposable gloves.

If Fresno chili pepper is not available, you can substitute 1 jalapeno pepper.

Nutrition Information (Estimated):

Calories: 566kcalCarbohydrates: 56.3gProtein: 42.6gFat: 17.8gSaturated Fat: 4.8gCholesterol: 101mgSodium: 1841mgPotassium: 484mgFiber: 4.7gSugar: 8.5gCalcium: 60mgIron: 3mg

Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed. Nutrition values can vary quite a lot depending on which brands are used.

Keywords: chicken noodle stir fry, hokkien noodle stir fry